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- 12 6 ounces boneless pork loin chops, cut 1 inch thick
- 1 tablespoon finely shredded lemon peel
- 3/4 cup lemon juice
- 3/4 cup olive oil
- 1/3 cup finely chopped shallot (1 large)
- 1/3 cup coarse ground mustard
- 1/4 cup snipped fresh sage
- 6 cloves garlic, minced
- 2 teaspoons coarse ground black pepper
- 1 teaspoon salt
- 12 8x1/4-inch-thick wooden skewers, dowels, or bamboo chopsticks*
- Snipped fresh sage (optional)
- Lemon wedges (optional)
1. Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl whisk together lemon peel, lemon juice, olive oil, shallot, mustard, 1/4 cup sage, the garlic, pepper, and salt. Pour marinade over chops; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally. Drain chops, discarding marinade. Insert a wooden chopstick into a short side of each chop.
2. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.)
3. If desired, sprinkle with additional fresh sage.
- To prevent wooden skewers, dowels, or chopsticks from burning while grilling chops, soak them in water for 30 minutes before inserting into chops.
- Servings Per Recipe 12,
- cal. (kcal) 449,
- Fat, total (g) 33,
- chol. (mg) 102,
- sat. fat (g) 10,
- carb. (g) 2,
- Monosaturated fat (g) 17,
- Polyunsaturated fat (g) 4,
- Trans fatty acid (g) 0,
- fiber (g) 0,
- sugar (g) 0,
- pro. (g) 34,
- vit. A (IU) 97,
- vit. C (mg) 7,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 309,
- Potassium (mg) 686,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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